Heat the oil in a medium saucepan or pot over medium heat; saute the onions until they begin to soften, 5 to 7 minutes. Add the tomatoes and chili and cook, stirring occasionally, 3 minutes.

Stir in ⅓ cup water, spinach, cumin, and salt, and bring to a simmer. Decrease the heat to low and cook, covered, until the tomatoes and onions are completely soft and the spinach is extra tender, 20 to 25 minutes.

In a small bowl, dissolve the coconut-milk powder in the warm water. Stir the coconut-milk mixture into the spinach and continue cooking, covered, on low heat until slightly thickened, about 10 minutes.

Notes:

The flavor develops in the last 10 minutes of cooking, so be sure to let it simmer for the full 30 to 35 minutes.

This vegan dish from Zanzabar was a featured recipe on Anthony Bourdain’s website: www.explorepartsunknown.com/oman/recipe-mchicha-wa-nazi/